Lobster And Scallop Salad With Avocado
Recipe appetizers for 4 people based on Lobster with tomato.
Preparation:
Preparation: Brown the shallot briefly in a saucepan with the olive oil, pour the wine and the fish fumet, salt and pepper. Add the scallops cut into thick slices and cook over low heat for about 1 minute, then remove the saucepan from the heat. Add the prawns and leave to cool in a covered container. Make many balls from the avocado pulp using the special tool, or cut it into cubes. Also dice the tomato and courgettes and slice the lobster pulp. Divide the vegetables, scallops and crustaceans into four individual dishes and season them with a sauce obtained by mixing the mustard, vinegar, oil, salt and pepper in a bowl.
Ingredients:
Ingredients: 1 Tablespoon Extra-virgin Olive Oil - 1 Tablespoon Diced Shallot - 4 Tablespoons Dry White Wine - 4 Tablespoons Fumet Fish (see recipe) - Salt - White Pepper - 8 Already Cleaned Scallops - 4 Boiled Shrimps - 1 Avocado - 1 Large Tomato - 60 G Zucchini - 300 G Boiled Lobster Pulp - 120 G Green Beans - 1 Romaine Lettuce Salad Heart - For the Sauce: - 1/5 Tsp Dijon Mustard - 3 Tbsp Good Quality Wine Vinegar - 6 Tablespoons Extra-virgin olive oil - Salt - Pepper
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